I love this dish, it seems to satisfy all those melt in your mouth flavors we look for in a meal. As always this is a recipe that your family and guests will love and they will think you spent hours on it. Actually you can make this the day before, place in your baking dish, wrap and simply toss in the oven the next day. Well, maybe “toss” isn't the right word, we'll use “place” in the oven instead....it will look better this way!

What you will need for four to six servings:

Four to six, 6 ounce lightly pounded turkey breasts
1 tablespoon of lightly salted butter
1 very small onion diced fine
1 stalk of celery chopped fine
1 small handful of chopped fresh parsley
¼ cup of chopped pecans (I like to drizzle with a little olive oil and brown sugar on a sheet pan and roast for about 6 minutes in a 400 degree oven, then cool and chop)
1/3 cup of whole cranberries
¼ cup of chopped dried apricots
1 1/2 cups of cornbread stuffing mix (prepare according to package directions less ¼ cup of liquid)
1/8 cup of sweet white wine
Toothpicks

Preheat oven to 350 degrees

In a sauté pan, melt your butter (over medium low heat) and saute onion and celery then add wine, cooking for another minute. Remove from heat and add in cranberries, apricots, parsley and pecans then toss together with stuffing mix.

Lay out your turkey breast and fill the center with stuffing. Roll lengthwise and fasten with toothpicks (remember to take the toothpicks out before serving) Place in a shallow roasting pan with 1/4 inch of water and a sprig of rosemary, time or sage and 1 tablespoon of melted butter. Bake at 350 degrees for about 30- 40 minutes. Oven times vary so the first time you make a dish, I always suggest an approximate time. Once you learn the timing for your oven, write it on your recipe card for future use.

Serve with your favorite side dishes and feel free to look through my archived recipes, you'll find some good recipes there too.

Well, as always, have fun, enjoy this recipe, be blessed and have a wonderful day!
Sue